Our very dear friend introduced us to Chicken Adobo and it has since become a favorite low-effort dinner option. Apple cider vinegar imparts a tangy and distinct taste while the slow cooker leaves the chicken delectably moist. Adobo is commonly served with rice and has proven itself to pair wonderfully with Cilantro Lime Rice.
(It also gets kudos for making the house smell amazing while it cooks.)
Hermasillo’s Slow Cooker Chicken Adobo
1 part soy sauce (ie. 15 ounces)
2 parts apple cider vinegar (ie. 30 ounces)
3-4 bay leaves
2-3 garlic cloves, minced
3-4 pounds boneless skinless chicken
Combine chicken, garlic, and bay leaves with soy sauce and vinegar in a slow cooker. The soy sauce/vinegar mixture should just barely cover the chicken. Cook on high for 6-8 hours. Remove bay leaves and serve hot with rice.
This recipe is a guideline to making Chicken Adobo and the quantities of ingredients are listed in such a way that you can achieve the desired outcome regardless of, for instance, the amount of chicken you wish to use. The key here is just to make sure that there is enough of the soy sauce and vinegar to adequately cover the chicken in the slow cooker. The rest is entirely flexible.